COLOR STABILITY OF MINCED BEEF - ULTRAVIOLET BARRIER IN PACKAGING MATERIAL REDUCES LIGHT-INDUCED DISCOLORATION OF FROZEN PRODUCTS DURING DISPLAY

被引：17

作者：

ANDERSEN, HJ

BERTELSEN, G

SKIBSTED, LH

机构：

[1] ROYAL VET & AGR UNIV,DEPT CHEM,THORVALDSENSVEJ 40,DK-1871 FREDERIKSBERG C,DENMARK

[2] ROYAL VET & AGR UNIV,DEPT FOOD PRESERVAT,DK-2000 FREDERIKSBERG,DENMARK

来源：

MEAT SCIENCE | 1989年 / 25卷 / 02期

关键词：

D O I：

10.1016/0309-1740(89)90030-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：155 / 159

页数：5

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[2] EFFECT OF LIGHT AND PACKAGING CONDITIONS ON THE COLOR STABILITY OF SLICED HAM
ANDERSEN, HJ
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[3] PHOTOOXIDATION OF OXYMYOGLOBIN - WAVELENGTH DEPENDENCE OF QUANTUM YIELDS IN RELATION TO LIGHT DISCOLORATION OF MEAT
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